I am a big fan of Teochew cuisine as my late granny who was a Teochew lady, who had influenced me a lot of her cooking and all the Teochew delicacies. I had learned a couple of Teochew homey dishes from her and one of it is this recipe with radish.
I would make this once a month for my family and as we are confined in our homes now during this Covid -19 pandemic, this is a tribute to her as I missed her cooking and special desserts that she makes for us on festive occasions.
This is for you , Ah Ma 😀 !!!
Radish Cake ( Chai Tow Kway)
Ingredients : -
600 gms radish - grated
300 gms rice flour
350 ml water
1/2 tsp salt
1/2 tsp sugar
1 tsp black pepper
1 tsp light soya sauce
5 shallots - chopped finely
4 cloves garlic - chopped finely
200 gms minced pork
200 gms dried shrimps - washed, soaked and chopped finely
2 stalks green onion - chopped
2 tbsps cooking oil
Method : -
Wash the radish and peeled and grate it using a box grater. Set the radish on a sieve and get rid of the excess water. Set aside and prepare the shallots, garlic and dried shrimp, green onions and marinate the minced pork. Put the rice flour into a large bowl and add the water to combine it together.
Heat up a large wok on medium heat and add some cooking oil. Saute the shallots and garlic till fragrant about 5 minutes. Then add the dried shrimps and minced pork and fry till light brown and fragrant. Add the grated radish and fry for about 8 minutes, add the seasonings - salt, sugar, light soya sauce, and black pepper. Pour the rice flour mixture and stir well to combine and lastly add the chopped green onions. Stir the mixture for about 2 minutes.
Put some water in the steamer on high heat and bring it to a boil.
Put the radish mixture into a large steel plate to steam in a steamer for about 45 minutes on medium high heat.
There are 2 versions of the chai tow kway - the white and the black . I am going to post for both of the recipes here in my blog.
Frying The Radish Cake (White Version)
Ingredients : -
4 shallots - minced
4 cloves garlic - minced
2 eggs - beaten & 1 tsp light soya sauce
1 tsp light soya sauce
300 gms steamed radish cake -cut into thin slices
4 stalks green onions - chopped finely
2 tbsps cooking oil
Method : -
Firstly cut the steamed radish cake into thin slices and heat up a large frying pan on medium heat. Add some cooking oil and fry the radish cake slices till lightly browned and slightly crispy. Set them aside. Add some cooking oil into the pan and then fry the garlic and shallots till fragrant. Put the radish cake into the pan and then pour the beaten eggs over it. Allow the eggs to set slightly before flipping over in sections. It is ok if it starts breaking up when you flip it over , you don't need it to be perfect. Add some chopped green onions and dish it out to serve immediately.
Frying The Radish Cake (Black Version)
Method :-
Drizzle some dark sweet soya sauce ( 2 tbsps) over the radish cake after the eggs had set slightly and stir fry to mix well , sprinkle with some chopped green onions.
Garnish with some coriander leaves / cilantro.
Serve immediately.
I would make this once a month for my family and as we are confined in our homes now during this Covid -19 pandemic, this is a tribute to her as I missed her cooking and special desserts that she makes for us on festive occasions.
This is for you , Ah Ma 😀 !!!
Radish Cake ( Chai Tow Kway)
Ingredients : -
600 gms radish - grated
300 gms rice flour
350 ml water
1/2 tsp salt
1/2 tsp sugar
1 tsp black pepper
1 tsp light soya sauce
5 shallots - chopped finely
4 cloves garlic - chopped finely
200 gms minced pork
200 gms dried shrimps - washed, soaked and chopped finely
2 stalks green onion - chopped
2 tbsps cooking oil
Method : -
Wash the radish and peeled and grate it using a box grater. Set the radish on a sieve and get rid of the excess water. Set aside and prepare the shallots, garlic and dried shrimp, green onions and marinate the minced pork. Put the rice flour into a large bowl and add the water to combine it together.
Heat up a large wok on medium heat and add some cooking oil. Saute the shallots and garlic till fragrant about 5 minutes. Then add the dried shrimps and minced pork and fry till light brown and fragrant. Add the grated radish and fry for about 8 minutes, add the seasonings - salt, sugar, light soya sauce, and black pepper. Pour the rice flour mixture and stir well to combine and lastly add the chopped green onions. Stir the mixture for about 2 minutes.
Put some water in the steamer on high heat and bring it to a boil.
Put the radish mixture into a large steel plate to steam in a steamer for about 45 minutes on medium high heat.
There are 2 versions of the chai tow kway - the white and the black . I am going to post for both of the recipes here in my blog.
Frying The Radish Cake (White Version)
Ingredients : -
4 shallots - minced
4 cloves garlic - minced
2 eggs - beaten & 1 tsp light soya sauce
1 tsp light soya sauce
300 gms steamed radish cake -cut into thin slices
4 stalks green onions - chopped finely
2 tbsps cooking oil
Method : -
Firstly cut the steamed radish cake into thin slices and heat up a large frying pan on medium heat. Add some cooking oil and fry the radish cake slices till lightly browned and slightly crispy. Set them aside. Add some cooking oil into the pan and then fry the garlic and shallots till fragrant. Put the radish cake into the pan and then pour the beaten eggs over it. Allow the eggs to set slightly before flipping over in sections. It is ok if it starts breaking up when you flip it over , you don't need it to be perfect. Add some chopped green onions and dish it out to serve immediately.
Frying The Radish Cake (Black Version)
Method :-
Drizzle some dark sweet soya sauce ( 2 tbsps) over the radish cake after the eggs had set slightly and stir fry to mix well , sprinkle with some chopped green onions.
Garnish with some coriander leaves / cilantro.
Serve immediately.
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| THE WHITE VERSION - RADISH CAKE |
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| THE BLACK VERSION- RADISH CAKE |